title: [Polyphenolic compounds and antioxidant capacity of typically consumed species in Mexico].
abstract: Spices are aromatic plants that have been widely used in Mexico to preserve or seasoning different foods, but have also been used as herbal remedies to cure some diseases. These culinary and medicinal properties of spices have been attributed to several food components, including phytochemicals. Among them, polyphenolic compounds have been extensively studied for their effect against several chronic and degenerative diseases, probably due to their antioxidant activity. The study of the antioxidant capacity of Mexican spices may lead to new research on the potential benefits of these spices on human health. This paper analyzes the main studies on the potential beneficial effects of traditional Mexican spices on human health.
authors.affiliation: Departamento en Ciencias Químico Biológicas, Universidad Autónoma de Ciudad Juárez, Chihuahua, México.
authors.forename: Gilberto
authors.initials: G
authors.lastname: Mercado-Mercado
authors.forename: Laura
authors.initials: L
authors.lastname: de la Rosa Carrillo
authors.forename: Abraham
authors.initials: A
authors.lastname: Wall-Medrano
authors.forename: José Alberto
authors.initials: JA
authors.lastname: López Díaz
authors.forename: Emilio
authors.initials: E
authors.lastname: Alvarez-Parrilla
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D005502:Food; D006801:Humans; D008800:Mexico; D010945:Plants, Edible / Q000737:chemistry* / Q000145:classification; D010946:Plants, Medicinal / Q000737:chemistry* / Q000145:classification; D059808:Polyphenols / Q000032:analysis* / Q000145:classification; D017365:Spices / Q000032:analysis
chemical_list: D000975:Antioxidants; D059808:Polyphenols